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RECIPES.

—Flavouring Powder for Soups. Pound into a mortar oz. each of dried mint and sage, a drachm of celery seed, and a quarter of a drachm of cayenne. Rub them together through a tine sieve. This gives a very savoury relish to peasoup, and even to gruel, where sugar is not likedr Allspice or black pepper may be used if cayenne is not liked. A drachm equals about one teaspoon. —A Delicious Savoury.— Cut and clean one head of calory, and have even lengths ; boil till quite soft, and place on a dish. Make some rich melted butter, adding a -small quantity of cayenne pepper and two tablespoonfuls of grated cheese. When thick pour over the celery. Then have a small quantity of the grated cheese, and sprinkle over the whole, and bake in a fast oven for ten minutes. Serve very hot. It -should be a very light brown when done. —Recipe for Spanish Onions and — —Tomatoes. — Take six Spanish onions, equal sizes, boil in salted water until soft. Drain them and put them in a piedish with two or three tomatoes out fine. Over these sprinkle breadcrumbs to cover, and put in small lumps of butter, a little pepper and salt, and then pour white sauce over the whole and boke in a moderate oven till brown. This makes a delicious dish with roast lamb or mutton, or a nourishing and tasty one in a vegetarian dinner. —To Make Jam RoPk — Three eggs, 3 ozs. castew sugar, 2| ozs. flour, half a teaspoonful baking powder. Separate the yolks from the whites, beat up whites until stiff froth. In a larger basin beat the yolks and sugar for ten minutes, without stopping, then add the whites. Lastly, just stir in flour with baking powder previously mixed. Do not stir more than necessary, ■as it will go heavy if stirred too much after the flour is added. - Put into buttered baking tin. and bake in rather quick oven from five to ten minutes. Turn on to sugared paper and spread with hot jam and roll •quickly. —To Bake a Ham, — This method of cooking a ham is by many persons considered superior to boiling, a s it eats fuller of gravy and has a finer flavour. Soak the ham for twelve hours, wipe dry, trim away any rusty pieces, and cover with a common crust sufficiently thick to keep in the gravy. Bake for four hours in a moderate oven. Take off the crust and skin, cover with raspings, and garnish the knuckle with a paper frill.

—lmproved Mince Meat. — Take 1 lb of currants, 1 lb of raisins, 1 lb of sultanas, ± lb of mixed peel, and 1 lb of apples. Pass the whole through a mincing machine, and add four tablespoonfuls of brown sugar, a little nutmeg, according to taste ; also the juice and rind of one lemon. Put the whole into an earthenware jar, and let it steam for two hours. Whilst hot stir in six ounces of butter.

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https://paperspast.natlib.govt.nz/newspapers/SOCR19070525.2.30.2

Bibliographic details

RECIPES., Southern Cross, Volume 15, Issue 8, 25 May 1907

Word Count
503

RECIPES. Southern Cross, Volume 15, Issue 8, 25 May 1907

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